Method
1. Rinse the broccoli heads and cut them into bite-sized florets. Peel off the thick skin around the stalk and thickly slice lengthwise.
2. Bring 4 cups/1L of salted water to a rolling boil in a saucepan. Add the broccoli, cover and cook until crisp-tender, about 3 minutes; drain well.
3. Heat the oil in a kadai or wok over medium-high heat. Add the red chillies and Teppal, and stir gently until the red chillies darken in colour, 1 to 2 minutes.
4. Add the broccoli and stir for 30 to 40 seconds until the florets and stalk are coated with the oil. Season with salt to taste if necessary. Turn off the heat and serve immediately.